Method

Slice the aubergine into 1cm discs and cut into 1cm wide strips. Spread out in a colander and sprinkle with salt. Leave to drain for an hour, then rinse and pat dry.

Fry the garlic gently in 4 tablespoons olive oil until beginning to colour. Add the tomatoes, salt and pepper and simmer for 15 minutes or so to make a thick tomato sauce. Re-heat when needed.

Bring a large pan of salted water to the boil and add the spaghetti. Boil until al dente. While the spaghetti is cooking, heat a generous layer of olive oil in a wide frying-pan, and fry the aubergine until browned, in 2 batches if necessary. Drain on kitchen paper.

Drain the spaghetti and tip into a large serving bowl. Add the hot tomato sauce, cheese, and the basil. Toss quickly. Top with the fried aubergine and serve with extra cheese to hand round.